Butternut Squash Pear Soup with Sage

Butternut Squash Pear Soup with Sage- made with roasted butternut squash and earthy sage, all you need is just 10 simple ingredients for this flavorful and comforting fall soup!

Well it took forever but it finally feels like autumn in Georgia. The arrival of cool air put me in the mood and I went and bought all the mums and pumpkins this weekend. It kind of looks like fall threw up on my front porch. I’m not mad about it.

I think fall has definitely replaced summer for my favorite season. It just feels so good outside and thinking about the upcoming holidays makes me all warm and fuzzy inside. Plus the squash! I can’t get enough of squash soup this time of year.

I usually make my curried Roasted Acorn Squash and Apple Soup on repeat but I decided to change things up with this sagey pear version. It’s slightly more savory and less rich than the acorn version but still very comforting and satisfying.

It starts with a simple mirepoix base (sautéed onion, carrot and celery). From there you add diced pear, dried sage, and roasted butternut squash then blend it all together with vegetable broth.

A few quick notes about the ingredients:

I made this with both bosc and bartlett pear varieties and found that we prefer bartlett. They are a little sweeter and stronger in flavor but you are free to use whatever variety you prefer.

The recipe requires 2 cups of roasted butternut squash which comes out to one large butternut squash. If you can’t find a big one, make sure you have at least 2 pounds worth.

For vegetable broth, I always use Better Than Bouillon Organic Vegetable Base because I find it has the best flavor. For 2 cups squash, I recommend starting with 3 cups broth. If you find that you desire a thinner texture after blending, simply add another 1/2 to 1 cup broth before serving.

Directions:

Preheat the oven to 425°F then line a baking sheet with parchment paper or a silicone mat. Cut off the stem of the butternut squash then slice down the center lengthwise. Using a spoon, scoop out the seeds and loose flesh. Lightly rub with oil then place face down on the baking sheet. Roast for 30 to 45 minutes, until soft and golden brown. Set aside to cool.

In a large pot, warm 2 tablespoons olive oil. Add the onion and cook for about 3 minutes, until translucent. Add the garlic, carrot, celery, salt & pepper and continue to cook for another 2 minutes. Lastly, add the pear, and dried sage. Cook for 5 to 10 minutes, until pear is soft.

Once the squash is cool enough to handle, use a spoon to scrape the flesh into the large pot. There should be about 2 cups worth of squash. Add the broth, stir together then bring to a boil. Allow to cook for 5 minutes. Stir in vinegar then set aside to cool.

While soup is still warm (but not boiling hot) transfer to a blender. Blend on high until smooth. Add more salt or seasonings, as desired. Pour into bowls, serve warm and enjoy!

I made this with both bosc and bartlett pear varieties and found that we prefer bartlett. They are a little sweeter and stronger in flavor but you are free to use whatever variety you prefer.

The recipe requires 2 cups of roasted butternut squash which comes out to one large butternut squash. If you can’t find a big one, make sure you have at least 2 pounds worth.

For vegetable broth, I always use Better Than Bouillon Organic Vegetable Base because I find it has the best flavor. For 2 cups squash, I recommend starting with 3 cups broth. If you find that you desire a thinner texture after blending, simply add another 1/2 to 1 cup broth before serving.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

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10 comments

I was tired of butternut squash soup either teeming with cream or lacking in flavor. How to supercharge my soup? Easy. I turned to Lisa and said, “Yo Dawg, Pimp My Soup.” And soup it up she did. First, the expert roasted the squash to bring out the sweetness and add depth of flavor. Second, she restored the health benefits of butternut squash by omitting fats, yet created a creamy and velvety-textured soup. Finally, the master brought sage to the party. Earthy in flavor, this herb worked beautifully in the silky soup and also atop the crunchy Parmesan croutons. Well done, Li’l Lee, well done.

This sounds like such a delicious fall soup! I have SO much sage in my garden that I need to use so this is perfect!

It’s still hot here and it’s driving me nuts…it’s hard to enjoy soup when it’s hot! I love the butternut squash and pear combination and adding sage to the mix sounds perfect. This looks so creamy and I want to dig in!

Yay, soup weather is finally here! :) This looks creamy and delicious, and love the addition of sage!

I thought it was then today was hot, lol! Damn weather can’t make up it’s mind…

Hooray for soup weather! Good thing there’s plenty of squash for all things creamy. This looks stunning, and the color would be a beautiful start to Thanksgiving (but of course for anytime too!). I use BTB too, Sarah! It’s my favorite.. glass containers (recyclable), full flavor, organic and it takes up only a small amount of real estate in the fridge! lol. So happy you’re enjoying fall!